Paleo

Paleo Chicken Tetrazzini

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Paleo Chicken Tetrazzini features zucchini noodles, a creamy, but dairy-free sauce, and a grain-free almond flour crumble in place of traditional breadcrumbs!

Paleo Chicken Tetrazzini | Fed and Fit-1

I’m always on the prowl for favorite food remakes! I ask every person I know, “what is the one unhealthy dish you can’t live without?” A few months ago, my friend Sherin (who’s married to Austin’s older brother) told me that her husband LOVES Chicken Tetrazzini.

While she wasn’t necessarily fishing for a Paleo remake, I put it in my mental recipe queue. A delicious, healthful, comforting, kid-friendly, enough food to feed an army dish is right up my alley!

When my friend Carol over at Ditch the Wheat invited me to develop a recipe for her readers, I knew it’d be the perfect opportunity to unveil my wheat-free, family-favorite casserole.

Find the recipe and the rest of my write up over on her site. If you give it a try, I’d love to know what you think!

Paleo Chicken Tetrazzini | Fed and Fit-2

In the meantime, here are a few teaser shots …

The recipe starts with zucchini …lots of zucchini. I recommend you peel away the green skin before turning into noodles, especially if you’re trying to fool picky eaters.

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If you don’t have a spiral slicer, you can grab one here! Next to my coffee maker, it’s my favorite kitchen toy.

The mushroom, thyme, butter, and coconut sauce is d.r.e.a.m.y.

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Look at that chicken! We’re not messing around with these flavors.

Sometimes I feel like a sports commentator for food. I love my job.

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Mix the noodles, sauce, and chicken together.

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Because traditional Chicken Tetrazzini has a breadcrumb topping, we’re going to whip up our own out of crumbled almond meal and grass-fed butter.

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It all comes together in the oven!

You’re going to love it.

I loved it so much, I made 2 extra casseroles to keep in the freezer for those nights when I work too late but still want something healthy and homemade.

Find the full recipe here.

Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Reader Interactions

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  1. Michelle W. says

    Michelle W. —  03/03/2014 At 19:05

    I just bought the spiralizer this morning! I’m excited to start saving up some recipes so I can experiment once it arrives!

    • Cassy says

      Cassy —  03/31/2014 At 19:48

      Awesome!! I LOVE mine.

  2. Tess says

    Tess —  03/31/2014 At 15:15

    These pictures are making me drool. Your photography is beautiful! I’ll have to make this casserole soon!

    • Cassy says

      Cassy —  03/31/2014 At 19:48

      Thank you so much! I hope you love it 🙂

  3. Courtney says

    Courtney —  04/08/2014 At 18:20

    Oh my gosh, I got excited as soon as I saw zucchini being turned into noodles! I’m learning so much! 🙂

  4. Kaitlin says

    Kaitlin —  05/19/2014 At 18:22

    I just found this recipe yesterday and made it for dinner last night and it was amazing! It is my new favorite spiralizer recipe – thanks so much!

    • Cassy says

      Cassy —  06/04/2014 At 15:31

      Oh that’s fantastic! I’m so glad you liked it, Kaitin!

  5. Megan says

    Megan —  06/09/2014 At 16:18

    I made this for dinner last night.. seriously DELICIOUS!! I felt like I was having some creamy fettuccini alfredo! I didn’t have a spiraler so I used my peeler and it worked great! Also, didn’t have any arrowroot flour so I used tapioca flour as a thickener and it also worked great. Thanks for the amazing dish!

    • Cassy says

      Cassy —  06/09/2014 At 16:28

      I’m so happy it worked out so well, Megan! Thanks for the great feedback.

  6. J. Kilkullen says

    J. Kilkullen —  07/03/2014 At 19:48

    Those are some stunning food photographs. Really. Are you a professional food photographer? If not, you should consider providing stock photography to one of the many online sites.

    • Cassy says

      Cassy —  07/10/2014 At 15:35

      You flatter me! No, not technically professional. That is, I don’t get paid for them 🙂 Just post pictures here and on Instagram! Stock photography is an awesome idea! I’ll look into it.

  7. angie says

    angie —  01/16/2016 At 02:26

    DId you just freeze it all after letting it cool? How did you reheat?

    • Kelly says

      Kelly —  01/18/2016 At 01:29

      Hi Angie, yes let it cool and then freeze it. Then to defrost it, you just take it out and let it sit and reheat in the oven as prescribed in the directions!

  8. Megan says

    Megan —  02/14/2018 At 09:44

    Made this last night and it was really yummy! It tasted like comfort food, but without all the calories! I think I may have reduced my sauce a little too much because it seemed like a thinner coating than these pictures but still was flavorful. I used 2 tbsp arrowroot to thicken it up after reducing a few minutes. Also – I was lazy and used dried thyme… a full tablespoon! I googled later, that you should only use 1/3 of dried ingredients for what a recipe calls for in fresh ingredients.. oops. I was worried it would be overpowering, but it wasn’t at all! I also was lazy and used 1 package of Cece’s Veggie Noodle Co pre-packaged zoodles, and ~1.5 lbs chicken, so it all fit into an 8×8 casserole dish. The crumble on top really makes it!

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